A common work conversation theme, apart from work is holidays. Everyone has stories about holidays including myself. During these conversations, I occasionally mention I went inter-railing around Europe, as lots of students do. A common question related to the topic is where did you visit? Obviously. However, I always struggle to remember every location (pathetic isn’t it) so I decided to sit down and list the places for future conversations and for myself when/if I become senile
Anywhere the list is below
Paris – France
Amsterdam – Netherlands
Copenhagen – Denmark
Berlin – Germany
Prague – Czech Republic
Vienna – Austria
Budapest – Hungary
Split – Croatia
Hvar – Croatia
Rome – Italy
Venice – Italy
Munich – Germany
I think over time I shall reveal a little story from each destination so I can occasionally reminisce.
On to food! I had this dish at a gastropub recently in Newcastle with a university friend and decided I had to replicate it. I did replicate it and it tasted awesome! Photo once again, like lots of other recipes doesn’t do it justice.
The French would probably argue this isn’t a classic cassoulet but that’s fine – I’m not French.
Serves: 2 – 3
Prep Time: 30 minutes
Cooking Time: 5 hours
1 large bunch fresh rosemary
750g shoulder of lamb
1 bulb garlic, unpeeled, broken into cloves
1 red onion, cut into wedges
Few sprigs of thyme
1 can of chopped tomatoes
1 tsp sherry vinegar
1 red chilli, scored down one side
250ml good chicken stock
1/2 can of cannellini beans, drained and rinsed
Preheat your oven to full whack.
Slash the fat side of the lamb all over.
Lay half the sprigs of rosemary and 2-3 garlic cloves on the bottom of a roasting tray.
Rub the lamb all over with olive oil and season with salt and pepper.
Place it in the tray on top of the rosemary and garlic.
Add the rest of the rosemary and 1-2 garlic cloves on top of the lamb.
Tightly cover the tray with tinfoil and place in the oven.
Turn the oven down immediately to 170°C and cook for 4 hours.
After about 3 and half hours of cooking the lamb, add olive oil to a pot.
Fry the red onion and 3 garlic cloves, crushed, for a few minutes.
Season with salt and pepper.
Add the thyme.
Add the tomatoes, sherry vinegar and the chilli.
Then add the chicken stock.
Add the cannellini beans.
Bring to the boil and simmer for 45 minutes.
Pour olive oil over another roasting tray and place in the oven.
Par boil the new potatoes.
After four hours, remove the lamb from the oven and turn the oven up to 200 Deg C.
Remove the lamb from the tray and cover it with tinfoil, then a tea towel.
Leave it to rest, for at least 15 minutes.
Drain the new potatoes and add them to the roasting tray in the oven.
Pour sea salt over the top.
Cook for 20-25 minutes.